Cappuccino bites
A recipe proposed by the team of Nigay company located in Feurs, Loire.
Nigay’s team
Nigay's team
A recipe proposed by the team of Nigay company located in Feurs, Loire.
Medium
Preparation: 45 min
Rest: 4h
For 15 servings
Ingredients
55 g milk chocolate
45 g white filling
5 g aromatique caramel powder
15 g coffee caramel pieces
Directions
Melt milk chocolate until it reaches 43°C.
Let cool while kneading on a marble plate at 20°C.
Heat again to 28°C.
Fill the moulds using a pastry bag. Put upside down on a rhodoid sheet. Tap with a spatula stick to bring down the excess of chocolate. Keep at 15°C until step 6.
At 20°C, mix the white filling, caramel flakes and caramel powder.
Fill the chocolate shells with the mixture.
Keep at 10°C for 4h to complete the crystallization of chocolate.
Unmould and keep in a dry place at 8°C.
